蒟酱[jǔ jiàng]
{植} （用蒌叶果实做的酱） betel pepper
1. 对“蒟酱”的记载见于多种古代典籍。
There were a lot of betel pepper juice accounts in the ancient culture.
2. 目前有史可考的，诸如先秦时期僚人酿制的清酒、秦汉时期僰人酿制的蒟酱酒、三国时期鬏鬏苗人用野生小红果酿制的果酒等，都是当时宜宾地区少数民族的杰作，无不闪烁着古代中国人对酿酒技术的独到见解和聪明才智。
The history of the current tests, such as the pre-Qin period to brew sake people Liao, Bo Qin and Han Dynasty were the Piper brewed wine sauce, the Three Kingdoms period鬏鬏Hmong wild brew small red wine, are at that time few yibin a masterpiece of the nation, to name just a blink of an ancient Chinese wine technology and intellectual insights.